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This is one of the things I like to make when I don't have lots of time to cook and want something hearty. I'm a big fan of one-pot cooking and have experimented with chili quite a bit, and this one is my favorite so far. It is spicy enough to make your lips burn, so if you're feeding children or those with less of an appetite for spicy foods I would suggest substituting one or both cans of Ro-Tel for the mild variety and add chili powder to taste. I serve it with flour tortillas heated in a skillet as I always have some hanging around, but it would be great with cornbread. You can also add any kind of Mexican cheese after cooking - I prefer panela or queso fresco, they both have a sweeter taste than bagged cheddar mix. It's not gourmet cooking but it's tasty, fast, high in fiber and low in fat - and will definitely clear out your sinuses.
Units: US | Metric
Serving Size: 1 (461 g)
Servings Per Recipe: 4
The following items or measurements are not included:
vegetable bouillon cubes